| Title: | Ripening and Storage Time Effects on the Aromatic Profile of New Table Grape Cultivars in Chile |
| Author(s): | Ubeda C; Gil IC; Villalobos-Gonzalez L; Gomez C; Pastenes C; Pena-Neira A; |
| Address: | "Departamento de Nutricion y Bromatologia, Toxicologia y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/Profesor Garcia Gonzalez 2, 41012 Sevilla, Spain. Facultad de Ciencias, Instituto de Ciencias Biomedicas, Universidad Autonoma de Chile, 8910060 Santiago, Chile. Facultad de Ingenieria, Instituto de Ciencias Quimicas Aplicadas, Universidad Autonoma de Chile, 8910060 Santiago, Chile. Departamento de Produccion Agricola, Facultad de Ciencias Agronomicas, Universidad de Chile, Santa Rosa 11314, La Pintana, 8820000 Santiago, Chile. Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Santa Rosa 11315, La Pintana, 8820000 Santiago, Chile" |
| DOI: | 10.3390/molecules25245790 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "The aim of this study was to determine the volatile profiles of new seedless table grape cultivars Timco, Magenta, Krissy and Arra15 and compare them with the traditional table grape variety Crimson seedless. The volatile profiles were extracted employing solid-phase microextraction and analyzed with gas chromatography coupled with mass spectrometry. Terpenes were present in very different proportions, with the Magenta, Krissy, and Arra15 varieties showing much higher quantities than Crimson and Timco. beta-Ionone and octanal, important indicators in the aromatic flavor quality of table grapes, were present in higher levels in Crimson and Arra15, and this might be responsible for driving consumer preference. These compounds significantly increased during ripening, except in Crimson, and gradually decreased from harvest to the end of the storage in all the cultivars. Evolution during ripening was different depending on the variety but the general tendency terpenes was to increase from veraison to harvest. A postharvest study revealed that Crimson could have a better conservation of the volatile components during postharvest storage compared with Timco and Krissy. These results could help in plant breeding programs and to make decisions for new planting according to needs for storing fresh table grapes given distances to consumer markets" |
| Keywords: | Chemical Phenomena Food Preservation Fruit/*chemistry Phytochemicals/chemistry Time Factors Vitis/*chemistry Volatile Organic Compounds/*chemistry aroma ripening storage time table grape volatile compounds; |
| Notes: | "MedlineUbeda, Cristina Gil I Cortiella, Mariona Villalobos-Gonzalez, Luis Gomez, Camila Pastenes, Claudio Pena-Neira, Alvaro eng FONDECYT 1181142, FONDEQUIP EQM130129/Comision Nacional de Investigacion Cientifica y Tecnologica/ Switzerland 2020/12/12 Molecules. 2020 Dec 8; 25(24):5790. doi: 10.3390/molecules25245790" |
